Irish Pub Salad Hard Eggs

My sister Maggie called me one winter evening complaining that shed eaten nothing but toast and tea for three days, which is how I found myself standing in her tiny Dublin kitchen pulling together whatever was in her fridge. That accidental creation of odds and ends became this salad now its the first thing she requests whenever I visit.

Last March I made this for St. Patricks Day instead of the usual heavy fare, and my uncle Seamus who normally turns his nose up at anything green and leafy went back for thirds. Something about the mustard vinaigrette cutting through those baby potatoes just works.

Ingredients

• 4 large eggs: Room temperature eggs peel easier after that ice bath trick I learned from a frustrated chef years ago
• 4 cups mixed salad greens: A mix of romaine for crunch and something peppery like arugula keeps it interesting
• 1 cup cherry tomatoes: Halved they release just enough juices to mingle with the dressing
• 1 cup cucumber sliced: English cucumbers work best here, fewer seeds and no bitter skin
• 1/2 red onion: Paper thin slices are key, too thick and theyll overpower everything else
• 1 cup cooked baby potatoes: Roasted or boiled, these little gems bridge the gap between salad and meal
• 1/2 cup sharp Irish cheddar: Get the good stuff, aged at least 6 months, it makes all the difference
• 1/4 cup pickled beets: Optional but they add this gorgeous color and a sweet tang that people cant quite place
• 3 tbsp extra virgin olive oil: The base of your vinaigrette, dont skimp on quality here
• 1 tbsp apple cider vinegar: Brighter than white vinegar with a subtle fruitiness
• 1 tsp Dijon mustard: The emulsifier that makes your dressing actually stay together
• 1 tsp whole grain mustard: Those little seeds burst between your teeth, trust me on this one
• 1 tsp honey: Just enough to balance the sharp mustard and vinegar
• Salt and pepper: Finish with freshly ground black pepper, it shows up against those pale eggs
• 2 tbsp fresh chives: Their mild onion flavor ties everything together beautifully

Instructions

Perfect the eggs:

Place eggs in cold water, bring to a boil, then cover and remove from heat for 10 minutes before an ice bath. This method took me years to nail, but the yolks come out perfectly centered and never green.

Whisk the vinaigrette:

Combine oil, vinegar, both mustards, and honey until emulsified. I use a small jar and shake it vigorously, the dressing lasts longer in the fridge this way.

Build your base:

Arrange greens on your serving platter first, then scatter tomatoes, cucumber, onion, potatoes, cheese, and beets across the top. Think of it like painting, distribution matters for every forkful.

Place the eggs:

Nestle those halved eggs throughout the salad so everyone gets some, not just the lucky first person served. Cold eggs on room temperature salad is a textural thing I cant explain but can definitely appreciate.

Dress and serve:

Drizzle vinaigrette over everything right before eating and finish with fresh chives. I bring the dressing to the table, some people prefer to dress their own portion.

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When my daughter moved into her first apartment, I showed up with a bag of groceries and taught her to make this. Now she texts me photos of her versions, sometimes with whatever she has on hand, and I pretend not to notice when she skips the onions.

Choosing Your Greens

Ive learned that prewaged salad mixes can be waterlogged, which dilutes that lovely mustard punch. Try washing and drying your greens the morning you plan to serve this, then store them with a paper towel to absorb excess moisture. The difference in texture is remarkable.

The Potato Secret

Roasting the baby potatoes in a little olive oil until theyre golden adds depth you just cant get from boiling. I usually do this the day before and keep them in the fridge, they re beautifully at room temperature.

Make It Your Own

My vegetarian sister adds roasted chickpeas for extra protein, while another friend swears by crispy pancetta bits. The base is sturdy enough to handle substantial additions without becoming overwhelmed.

• Try swapping the cheddar for a smoked gouda when you want something different
• A handful of toasted walnuts adds this lovely crunch that plays well with the beets
• In summer, fresh dill instead of chives makes everything taste lighter and brighter

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There is something deeply satisfying about a meal that looks this impressive but requires almost no actual cooking. Pour yourself a glass of something cold and enjoy.

Recipe FAQs

→ How do I perfectly hard boil eggs for this salad?

Place eggs in cold water, bring to a boil, then cover and remove from heat for 10 minutes. Cool in ice water before peeling and halving.

→ Can I substitute the sharp Irish cheddar cheese?

Yes, feta or blue cheese can be used for a different flavor profile while maintaining creaminess.

→ What is the best way to make the mustard vinaigrette?

Whisk extra virgin olive oil with apple cider vinegar, Dijon and whole-grain mustards, honey, salt, and pepper until well combined.

→ Are there any suggested additions to enhance the salad?

Adding crispy bacon or smoked salmon can bring extra depth and richness to the flavors.

→ What bread pairs well with this salad?

Traditional rye or soda bread make excellent sides, complementing the salad's ingredients.